We pack extra vegetables into this cheesy baked rice casserole.
If you’re bringing it to a potluck, plan to reheat it before serving.
Bring broth to a simmer in a small saucepan.
Bake for 45 minutes.
Meanwhile, whisk milk and flour in a small saucepan.
Cook over medium heat until bubbling and thickened, 3 to 4 minutes.
Reduce heat to low.
Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted.
Heat oil in a large skillet over medium heat and add sausage.
When the rice is done, stir in the sausage and cheese sauce.
Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole.
Return the casserole to the oven and bake until the cheese is melted, about 10 minutes.
Let stand for about 10 minutes before serving.
This technique produces whole kernels that are good for adding to salads and salsas.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
